Crab and seashore vegetable tart

Preparation info
  • Serves


    • Difficulty


Appears in
Mark Hix on Baking

By Mark Hix

Published 2012

  • About

A deliciously rich savoury starter, lunch or tea-time snack. Because you bake these tarts blind they shouldn’t rise, leaving you with a light, crisp case that can be used for sweet or savoury dishes. Ideally the meat from a freshly cooked crab is best for this, with a little of the brown meat blended into the sauce to enrich it. If you don’t have a fresh crab handy, just buy the best quality fresh white crab meat you can find.